thai food recipes thai cuisine thailand manu dessert fruit อาหารไทย

1. Spicy Soup with Prawn and Lemon Grass [tom yum koong, ต้มยำกุ้ง]

2008-08-14T20:40:00.000-07:00

SPICY SOUP WITH PRAWN AND LEMON GRASS
[ thai food : tom yum koong ]
Thai Recipe Ingredients
* 12 medium-size shrimps, deveined
* 10 mushrooms
* 1 stalk of lemon grass (lightly pounded and cut into 2" long)
* 3 lime leaves
* 1 teaspoon of salt
* 2 tablespoons of fishsauce
* 3 tablespoons of lime juice
* 6 hot peppers (pounded lightly)
* 4 cups of water
* 1/2 cup of roughly cut coriander leaves

Thai Food Preparations
1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.
(For 2 Servings)

2. Fried Chicken with basil leaves [pad ka-prao kai, ผัดกะเพราไก่]

2008-08-14T20:36:00.000-07:00

To revert

FRIED CHICKEN WITH BASIL LEAVES
[ thai food : pad ka-prao kai ]
Thai Recipe Ingredients
* 450 grams chicken thighs, cut into bite-size pieces
* 5 cloves garlic, finely chopped
* 1/2 cup onion, sliced
* 2 tablespoons vegetable oil
* 2 teaspoons black soy sauce
* 2 tablespoons fish sauce
* 1 cup fresh holy basil
* 7 chillies, chopped and pounded coarsely
* Dash of ground white pepper
Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients

Thai Food Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.
(For 2 Serving)

3. Green Curry with Chicken [kang kaew wan kai, แกงเขียวหวานไก่]

2008-08-14T20:32:00.000-07:00

To revert

GREEN CURRY WITH CHICKEN
[ thai food : kang keaw wan kai ]
Thai Recipe Ingredients
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves
Thai Food Preparations
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.
(For 2 Serving)

4. Red Curry with Roasted Duck [kang phed ped yang, แกงเผ็ดเป็ดย่าง]

2008-08-14T20:28:00.000-07:00

To revert

RED CURRY WITH ROASTED DUCK
[ thai food : kang phed ped yang ]
Thai Recipe Ingredients
* 1 roasted duck, deboned and cut into well sized pieces
* 5 pieces of pineapple, cut into bite sized pieces
* 4 fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 2 1/2 cups coconut milk
* 8 cherry tomatoes
* 1 cup eggplant, cut into bite-sized pieces
* 1/2 teaspoon salt
* 2 tablespoons fish sauce
* 1/2 cup water (or chicken stock)
* 1 1/2 tablespoons vegetable cooking oil
* 3 tablespoons red curry paste

Thai Food Preparations
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.
(For 2 Serving)

5. Stir-Fried Rice Noodle with Shrimp [pad thai koong, ผัดไทยกุ้ง]

2008-08-14T20:25:00.000-07:00

To revert

STIR-FRIED RICE NOODLE WITH PRAWNS
[ thai food : pad thai koong ]
Thai Recipe Ingredients
* 12 fresh Shrimp
* 90 gram Dry Rice Noodle (3 - 5 mm)
* 50 gram Fresh Bean Sprouts
* 2 tablespoons Chopped (1") Green Onion
* 6 tablespoons Fish Sauce
* 6 tablespoons Oyster Sauce
* 3 teaspoons Vinegar
* 2 tablespoons Sugar
* 2 Tablespoons Preserved Turnip
* 2 Tablespoons Crushed Peanuts
* 1 Tablespoon Paprika
* 2 Eggs
* 1 Teaspoon Red Chili (for Spicy lover)
* 1/2 Lemon

Thai Food Preparations

1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.
(For 2 Serving)

6. Papaya Salad [som tum, ส้มตำ]

2008-08-14T20:20:00.000-07:00

To revert

THAI PAPAYA SALAD
[ thai food : som tum ]
Thai Recipe Ingredients
* 2 cups shredded green papaya
* 1/2 cup shredded carrot
* 1/2 cup sting bean (cut into 1"long)
* 2 tablespoons fish sauce
* 1 1/2 tablespoons palm sugar
* 3 tablespoons lime juice
* 1/2 cup tomato (wedged)
* 1/3 cup dried shrimps
* 1/4 cup peanuts
* 10 green chilies
* 5 cloves fresh garlic
Note : regular sugar can be used instead of palm sugar

Thai Food Preparations
1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.
(For 2 Serving)

7. Thai Fish Cakes [tod mun pla, ทอดมันปลา]

2008-08-14T20:17:00.000-07:00

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THAI FISH CAKES
[ thai food : tod mun pla ]
Thai Recipe Ingredients
* 500 grams white fish meat, minced or chopped
* 1 egg
* 1/2 cup string beans, sliced thinly
* 3 tablebspoons fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 tablespoon of red curry paste
* 3 cups cooking oil for frying

Ingredients for Cucumber Relish :
* 1 cup cucumber, diced
* 1/2 cup ground roasted peanuts
* 1/2 cup sugar
* 1/2 cup white vinegar or rice wine vinegar

Thai Food Preparations
1. Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.
2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
3. Serve with cucumber relish.

Cucumber Relish Preparations :
1. Mix sugar and vinegar in the pot and heat.
2. When the mixture boiling, remove from the heat and allow to cool.
3. Spoon into a cup, add diced cucumber and top with ground peanuts.
(For 2 Serving)

8. Coconut Milk Soup with Chicken [tom kha kai, ต้มข่าไก่]

2008-08-14T20:12:00.000-07:00

To revert

COCONUT MILK SOUP WITH CHICKEN
[ thai food : tom kha kai ]
Thai Recipe Ingredients
* 2 cups coconut milk
* 1 cup chicken stock
* 2-3 medium pieces fresh galangal, peeled and sliced
* 3 chicken breast fillets (cut into well pieces)
* 2 teaspoons chilies, finely chopped
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* 1/2 cup fresh coriander leaves
* 5 coriander leaves for garnish

Thai Food Preparations
1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.
(For 2 Serving)

9. Beef Panaeng [panaeng neur, พะแนงเนื้อ]

2008-08-14T20:07:00.000-07:00

To revert

BEEF PANAENG
[ thai food : panaeng neur ]
Thai Recipe Ingredients
* 400 grams beef tenderloin, sliced
* 2 tablespoons panaeng curry paste
* 2 tablespoons vegetable cooking oil
* 150 gms coconut milk
* 2 tablespoons palm sugar
* 2 tablespoons fish sauce
* 10 basil leaves
* 1 red chilli, sliced
* 3 kaffir lime leaves

Thai Food Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.
(For 2 Serving)

10. Thai Fried Rice with Prawns [kao pad koong, ข้าวผัดกุ้ง]

2008-08-14T20:04:00.000-07:00

To revert

THAI FRIED RICE WITH PRAWNS
[ thai food : kao pad koong ]
Thai Recipe Ingredients
* 3 cups cooked rice
* 12 medium sized shrimps
* 3 cloves garlic, finely sliced
* 1/2 minced green or red chilli for medium-spiced rice
* 2 tablespoons fish sauce
* 3 tablespoons vegetable oil
* 2 eggs
* 3 spring onions, finely sliced
* 1/2 cup fresh coriander
* 1 cucumber, sliced
* 1 lime, wedged and 1 tomato, also wedged

Thai Food Preparations
1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).
2. Add prawns and stir fry until cooked thoroughly.
3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.
4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.
(For 2 Serving)

11. Stir-Fried Chicken with Cashew Nuts [kai pad med ma-manug, ไก่ผัดเม็ดมะม่วง]

2008-08-14T20:00:00.000-07:00

To revert

STIR-FRIED CHICKEN WITH CASHEW NUTS
[ thai food : kai pad med ma-maung ]
Thai Recipe Ingredients
* 300 g. sliced chicken thigh
* 1 1/2 tablespoon soy sauce
* 2 tablespoons oyster sauce
* 1/3 cup roasted cashew nuts
* 2 spring onions, chopped
* 3 cloves garlic, minced
* 1/4 onion, cut into small cubes
* 4 dried chillies, chopped
* 1 teaspoon seasoning soy sauce
* 1 tablespoon sugar
* 1 tablespoon cooking wine
* 2 tablespoons vegetable oil

Thai Food Preparations
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.
2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.
3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.
4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.
(For 2 Serving)

12. Sweet and Sour Sauce fried with Pork [moo pad preaw wan, ผัดหมูเปรี้ยวหวาน]

2008-08-14T19:55:00.000-07:00

To revert

SWEET AND SOUR SAUCE FRIED WITH PORK
[ thai food : moo pad preaw wan ]
Thai Recipe Ingredients
* 400 grams of pork, cut into bite sized pieces
* 3 tablespoons evaporated milk
* 1 cup all purpose flour
* 1/2 cup plum sauce
* 1/3 cup sugar
* 1 onion, sliced
* 2 tomatoes, sliced
* 5 pieces pineapple, cut into small cubes
* 1 tablespoon soy sauce
* 1/2 teaspoon concentrated tamarind paste
* 1 cup vegetable oil for deep frying
Thai Food Preparations
1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.
2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.
3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.
4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.
(For 2 Serving)

13. Thai Steamed Curried Fish [haw mok, ห่อหมกปลา]

2008-08-14T19:52:00.000-07:00

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THAI STEAMED CURRIED FISH
[ thai food : haw mok pla ]
Thai Recipe Ingredients
* 300 grams snapper fillet, cut into thin pieces
* 5 cabbage leaves, cut into small pieces
* 1 tablespoon rice flour
* 10 coriander leaves
* 2 fresh chilies, sliced thinly
* 3-4 kaffir lime leaves, sliced thinly
* 2 tablespoons red curry paste
* 1 can coconut milk
* 2 eggs
* 1 teaspoon fish sauce
* 2 teaspoons sugar

Thai Food Preparations
1. Pour 1 cup coconut milk in a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring until mixed well.
2. Add fish into a mixture, stir until the mixture quite thick. Then add egg, fish sauce and sugar and stir well.
3. Heat water in a pot over medium-high heat, add chinese cabbage into boiled water and wait for 3 minutes. Remove hot water and rinse in cold water.
4. Squeeze cabbage ( to bring water out ), place them at the bottom of each banaleaf cup (small cup can be used instead), fill the cup with spice mixture and steam for 30 minutes.
5. Add rice flour into coconut milk that is separated for topping, then mix well and put in microwave for 1 minute.
6. After 30 minutes or the mixture is cooked, garnish each cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for another 3 minutes, and then remove from the steamer to the serving dish.
(For 2 Serving)

14. Stir-Fried Clams with Roasted Chili Paste [hoy lai pad num prik prao, หอยลายผัดน้ำพริกเผา]

2008-08-14T19:48:00.000-07:00

To revert

STIR FRIED CLAMS WITH ROASTED CHILI PASTE
[ thai food : hoy lai pad num prik prao ]
Thai Recipe Ingredients
* 450 grams fresh clams, cleaned well
* 1 teaspoon sugar
* 3 tablespoons vegetable oil
* 1/2 cup sweet basil leaves
* 2 tablespoons roasted chilli paste
* 4 fresh chillies, cut into long strips
* 2 teaspoons garlic, finely chopped
* 1 tablespoon fish sauce

Thai Food Preparations
1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.
3. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.
(For 2 Serving)

15. Thai Grilled Pork [moo yang, หมูย่าง]

2008-08-14T19:44:00.000-07:00

To revert

THAI GRILLED PORK
[ thai food : moo yang ]
Thai Recipe Ingredients
* 450 grams pork, slice into thin and long strips
* 2 tablespoons sugar
* 1 teaspoon salt
* 3 cloves garlic, minced
* 1 tablespoon coconut milk
* 1 tablespoon fish sauce
* 1 package bamboo skewer

Thai Food Preparations
1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).
2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.
3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.
(For 2 Serving)

16. Massaman Beef [massaman neur, มัสมั่นเนื้อ]

2008-08-14T19:41:00.000-07:00

To revert

MASSAMUN BEEF
[ thai food : massamun neur ]
Thai Recipe Ingredients
* 400 grams beef, cut into well pieces
* 1/2 cup coconut milk
* 2 tablespoons sugar
* 1/2 tablespoon salt
* 1 cup potato, peel and cut into big chunks
* 1 tablespoon masaman curry paste
* 1 tablespoon tamarind
* 1 cinnamon stick l
* 1/4 cup cashew
* 2 pinches cardamom
* 2 leaves bay leaf
Note : Instead of Beef, Other meats (chicken, Lamb, etc.) can also be used.
Thai Food Preparations
1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
2. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.
3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.
4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.
(For 2 Serving)

17. Thai vermicelli Salad with Prawns [yum woon sen, ยำวุ้นเส้น]

2008-08-14T19:37:00.000-07:00

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THAI VERMICELLI SALAD WITH PRAWN
[ thai food : yum woon sen ]
Thai Recipe Ingredients
* 10 medium size shrimps
* 100 grams ground pork
* 40 grams mushroom
* 20 grams chinese celery, cut into 1" long
* 1 onion, sliced
* 2 tomatoes, sliced
* 20 grams shallot, sliced
* 6 chilies, coarsely chopped
* 40 grams glass noodle
* 4 tablespoons fish sauce
* 1 tablespoon sugar
* 5 tablespoons lime juice

Thai Food Preparations
1. blanch pork and shrimp in boiling water, drain
2. blanch mushroom and glass noodle until soft, set aside
3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.
(For 2 Serving)

18. Fried Fish with Tamarind Sauce [pla rad prik, ปลาราดพริก]

2008-08-14T19:33:00.000-07:00

To revert

FRIED FISH WITH TAMARIND SAUCE
[ thai food : pla rad prik ]
Thai Recipe Ingredients
* 1 fish (any meaty white fish) weight 400-500 grams
* 1 tablespoon tamarind
* 3 tablespoons sugar
* 1 shallot, coarsely chopped
* 2 cloves garlic, coarsely chopped
* 3 sprigs coriander
* 2 tablespoons fish sauce
* 3 red or yellow chilies

Thai Food Preparations
Fried Fish:
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.
TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.
Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.
2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.
3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.
(For 2 Serving)

19. Stir-Fried Ribbon Noodles with Pork [pad se-ew moo, ผัดซิอิ๊วหมู]

2008-08-14T19:31:00.000-07:00

To revert

STIR FRIED RIBBON NOODLES WITH PORK
[ thai food : pad se-ew moo ]
Thai Recipe Ingredients
* 250 grams pork, thinly sliced
* 2 tablespoons light soy sauce
* 2 cloves garlic, chopped
* 450 grams fresh flat rice noodles
* 1 tablespoon dark soy sauce
* 200 grams chinese kale, cut into bite-sized pieces
* 1 medium egg, beaten
* 2 tablespoons oyster sauce

Thai Food Preparations
1. Heat oil in a wok, then add garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked.
2. Add the noodles and the remaining ingredients, and stir until blended and heated through.
3. Open a spot in the middle of the wok, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles and mix them all.
4. Season with light soy sauce, sugar. The original taste should be the balance of flavours (it should be just on the sweet side with a salty tang. Transfer to a serving dish and serve immediately.
(For 2 Serving)

20. Fried Egg in Clear Soup [kang jued kai num, แกงจึดไข่น้ำ]

2008-08-14T19:28:00.000-07:00

To revert

FRIED EGG IN CLEAR SOUP
[ thai food : kang jued kai num ]
Thai Recipe Ingredients
* 200 grams ground pork
* 100 grams vermicelli noodle (optional)
* 6 eggs, beaten
* ¼ cup oil
* 1 tablespoon. crispy fried chopped garlic (for topping)
* ½ cup thin sliced onions
* 6 cups chicken stock or water
* 1/ 3 cup fish sauce
* 1/8 teaspoon white pepper
* 300 grams chinese cabbage, cut into well pieces
* 2 spring onions cut into 1 inch long pieces
Thai Food Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.
3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.
(For 2 Serving)

21. Stir-Fried Crab Meat with Curry Powder [poo pad pong ka-ree, ปูผัดผงกะหรี่]

2008-08-14T19:25:00.000-07:00

To revert

STIR-FRIED CRAB MEAT WITH CURRY POWDER
[ thai food : poo pad pong ka-ree ]
Thai Recipe Ingredients
* 250 grams crab meat
* 2 eggs
* 1 tablespoon garlic, minced
* 1 teaspoon curry powder
* 1 tablespoon soy sauce
* 2 tablespoons fish sauce
* 2 spring onions (scallion), sliced thinly
* 2 tablespoonsS shallots, sliced thinly
* 100 grams Chinese celery, cut 1" long
* 3 chilie peppers, cut diagonally
* pinch of sugar
* 2 tablespoons fish stock (or water)

Thai Food Preparations
1. Heat oil in a wok, and garlic and onions, then stir fry until the color is golden.
2. Add the fish stock (or water), soy sauce, fish sauce and beaten egg. Stir fry for 20 seconds, then add crab meat.
3. Stir fry until the crab meat is nearly cooked, then add the remaining ingredients. Stir fry for another 30 seconds and turn off the heat.
4. Transfer to a serving dish. Before serving, garnish with coriander leaves and other fresh vegetables (lettuce, sliced cucumber, etc.)
(For 2 Serving)

22. Chicken Satay (with Cucumber Relish and Peanut Sauce) [kai satay, ไก่สะเต๊ะ]

2008-08-14T19:23:00.000-07:00

To revert

CHICKEN SATAY
[ thai food : kai sa-tay ]
Thai Recipe Ingredients
* 600 grams chicken breast
* 3 slices galangal
* 1/2 tablespoon lemon grass, finely chopped
* 1 tablespoon salt
* 1/2 teaspoon roasted coriander seeds powder
* 1/2 teaspoon roasted cumin seeds powder
* 1/2 teaspoon white pepper
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon curry powder
* 7 garlic cloves
* 1 cup coconut milk
* 1 1/2 tablespoons vegetables oil
* 2 tablespoons palm sugar
* 1 pack wooden skewers
Note : please click here for the Ingredients of Peanut Sauce and Cucumber Relish

Thai Food Preparations
1. Slice the chicken breast finely, width approximately 1".
2. Pound together all ingredients, until mixed well. Then pour the blended ingredients into the coconut milk.
3. Add the chicken slices and marinate for 90-120 minutes.
4. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling.
5. Grill the chicken slices over medium heat and apply the sauce to the chicken while turning over.
6. When cooked through, serve with Satay peanut sauce and cucumber relish.
Note : please click here for the Preparations of Peanut Sauce and Cucumber Relish
(For 2 Serving)

23. Thai Grilled Beef Salad [yum neur yang, ยำเนื้อย่าง, น้ำตกเนื้อ]

2008-08-14T19:20:00.000-07:00

To revert

THAI GRILLED BEEF SALAD
[ thai food : yum neur yang ]
Thai Recipe Ingredients
* 400 grams beef tenderloin
* Salt and freshly ground pepper
* 1/4 cup water
* 3 tablespoons sugar
* 1 teaspoon chile-garlic sauce
* 1 cucumber, peeled, halved and thinly sliced
* 1/2 onion, thinly sliced
* 1/2 cup shredded mint leaves
* 1 garlic clove, minced
* 2 tablespoons fish sauce
* 2.5 tablespoons fresh lime juice
* 2 tablespoons salted dry-roasted peanuts, chopped
* 5 cherry tomatoes, cut halved
* 50 grams chinese celery, cut into 1" long
* 1 tablespoon oil

Thai Food Preparations
1. Rub the steaks with the oil and season with salt and pepper.
2. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once. After both sides cooked, let rest for 10 minutes before slicing thinly.
3. To make dressing, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and chile-garlic sauce and let cool. Add the cucumber, onion, tomatoes, chinese celery, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away.
(For 2 Serving)

24. Thai Spring Roll [poh piah tod, เปาะเปี๊ยะทอด]

2008-08-14T19:17:00.000-07:00

To revert

THAI SPRING ROLL
[ thai food : poh piah tod ]
Thai Recipe Ingredients
* 300g medium-sized prawns, peeled, deveined and chopped
* 300 grams minced pork
* 1/4 cup Shitake mushroom, sliced thinly
* 3 garlic cloves
* 1 tablespoon fresh coriander roots, coarsely chopped
* 1/4 teaspoon black peppercorns
* 2 teaspoons sugar
* 1 carrot, peeled and grated
* 2 tablespoons chopped spring onion
* 3 teaspoons fish sauce
* 12 sheets frozen spring roll pastry
* Vegetable oil for deep frying

Ingredients for Spring Roll Dipping Sauce :
* 1/4 cup sugar
* 1/4 cup water
* 1/2 cup vinegar
* 2 tablespoons fish sauce
* 1/4 teaspoon red chile flakes
* 2 tablespoons chopped coriander leaves
* 2 tablespoons chopped peanuts
Thai Food Preparations
1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide mixture into 12 equal portions.
3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm long and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
5. Drain on paper towl. Serve immediately with spring roll dipping sauce.

Spring Roll Dipping Sauce Preparations :
1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.
(For 2-4 Serving)

25. Thai Garlic Prawns [koong kra-tium, กุ้งกระเทียม]

2008-08-14T19:14:00.000-07:00

To revert

GARLIC PRAWNS
[ thai food : koong kra-tium ]
Thai Recipe Ingredients
* 400 grams of Cleaned Prawns
* 1 tablespoon minced coriander root
* 3 cloves garlic, crushed
* 2 1/2 teaspoons fish sauce
* 1/2 teaspoon ground pepper
* 2 teaspoons brown sugar
* 2 tablespoons oil for frying
Thai Food Preparations
1. Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes.
2. Heat oil in a wok over medium heat. Add prawns and their marinade, then stir-fry for 2-4 minutes or until the color turns to white. (Tip : to get the best taste of prawns, it must not be over cooked.)
3. Transfer to a serving dish. Garnish with sliced tomatoes and cucumber, then serve immediately.
(For 2 Serving)

26. Thai Rice Soup with Shrmip [kao tom koong, ข้าวต้มกุ้ง]

2008-08-14T19:11:00.000-07:00

To revert

THAI RICE SOUP WITH SHRMIP
[ thai food : kao tom koong ]
Thai Recipe Ingredients
* 350 grams shrimp (shelled, deveined, and butterflied)
* 2 cups water
* 1 cup cooked rice
* 1/2 teaspoon preserved cabbage
* 2 tablespoons fish sauce
* 1 tablespoon soy sauce
* 1 tablespoon minced garlic
* Shiitake mushrooms, sliced
* 1 cup chinese celery (including the leaves), sliced
* 1 teaspoon pepper powder
* fried garlic for topping (optional)
* salted radish (optional)

Thai Food Preparations
1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.
2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.
3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.
4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.
(For 2 Serving)

27. Ground Pork Salad [larb moo, ลาบหมู]

2008-08-14T19:08:00.000-07:00

To revert

GROUND PORK SALAD
[ thai food : larb moo ]
Thai Recipe Ingredients
* 350 grams coarsely ground pork
* 2 tablespoons fresh mint leaves
* 3 tablespoons lime juice
* 2 tablespoons fish sauce
* 2 tablespoons roasted sticky rice powder
* 3 tablespoons finely chopped spring onion
* 2 tablespoons coarsely chopped fresh coriander
* 1 tablespoon coarsely ground dried red chilli
* 1/2 teaspoon sugar
* 1/2 cup coarsely chopped shallot
* 1 cup water (or chicken stock)
* 2 wedges green cabbage
* 5 green beans, trimmed and halved crosswise

Thai Food Preparations
1. Heat the water in a saucepan (or small pot). Add ground pork and cook for 2 minutes, tossing often to break up the meat. When cooked, remove the pan from the heat and drain the water.
2. Transfer the cooked pork to a medium bowl. Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli, and sugar. Then stir to combine everything well.
3. Before serving, garnish the serving dish with the cabbage, green bean, and mint. Thai people love to eat this dish with sticky rice and fresh vegetables.
(For 2 Serving)

28. Grilled Marinated Beef with Spicy Dipping Sauce [crying tiger, เสือร้องไห้]

2008-08-14T19:05:00.000-07:00

To revert

GRILLED MARINATED BEEF WITH SPICY DIPPING SAUCE
[ thai food : seur rong-hai : crying tiger ]
Thai Recipe Ingredients
* 400 grams top round steak
* 3 tablespoons soy sauce
* 1/2 teaspoon white pepper
* 1 teaspoon fish sauce for marinating
* 1/3 cup fish sauce for making dipping sauce
* 1/3 cup water
* 1/3 cup lime juice
* 2 shallots, thinly sliced
* 1 teaspoon chopped coriander leaves
* 1 tablespoon roasted sticy rice powder
* 2 teaspoons ground chiles

Thai Food Preparations
1. In a medium size bowl, add together the white pepper, soy sauce, fish sauce (1 teaspoon) and the beef. Then marinade for at least 45 minutes
2. Grill the beef over high heat until cooked thorough. Then slice the meat thinly and arrange the slices on a serving platter and serve immediately with dipping sauce.
3. To make the dipping sauce, combine the fish sauce (1/3 cup), the water, lime juice, shallot, sticky rice powder, coriander leaves and ground chiles and set aside in a serving bowl.
Note: you should prepare the dipping sauce during marinating time, so that after grilling done, the beef will be served while still hot.
(For 2 Serving)

29. Sweet and Sour Eggs [kai look keuy, ไข่ลูกเขย]

2008-08-14T19:02:00.000-07:00

To revert

SWEET AND SOUR EGGS
[ thai food : kai look koey ]
Thai Recipe Ingredients
* 6 chicken or duck eggs, boiled and shelled
* 3/4 cup tamarind juice
* 1/4 cup palm sugar (or brown sugar)
* 1/4 cup fish sauce
* 1/4 cup of cooking oil
* 10-15 shallots, sliced thinly
* coriander leaves (for garnishing)

Thai Food Preparations
1. Heat oil in a wok, and fry the all eggs until they are beginning to crisp and turn to yellow color. Then put the eggs in a serving plate and put it aside for now
2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.
3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.
4. Cut fried eggs in half and transfer to a serving dish. Sprinkle with the fried shallots, and pour the sauce over the eggs. Before serving, garnish with fresh coriander leaves on top and serve immediately.
(For 2 Serving)

30. Red Curry with Chicken and Bamboo Shoots [kang nor-mai kai, แกงหน่อไม้ไก่]

2008-08-14T18:59:00.000-07:00

To revert

RED CURRY WITH CHICKEN AND BAMBOO SHOOTS
[ thai food : kang nor-mai kai ]
Thai Recipe Ingredients
* 400 grams chicken, sliced into well pieces
* 2 1/2 tablespoons red curry paste
* 2 cups coconut milk
* 2 tablespoons fish sauce
* 1/4 teaspoon sea salt
* 3 fresh red chilies, sliced diagonally
* 1/2 cup basil leaves
* 1/4 cup kaffir lime leaves, torn
* 1 1/2 teaspoons palm sugar (or brown sugar)
* 1 can bamboo shoots, sliced

Thai Food Preparations
1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.
2. Add the chicken and stir until cooked through.
3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.
4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.
(For 2 Serving)

31. Thai Chicken Rice [kao mun kai, ข้าวมันไก่]

2008-08-14T18:56:00.000-07:00

To revert

THAI CHICKEN RICE
[ thai food : kao mun kai ]
Thai Recipe Ingredients
* 1 whole chicken (~450 grams)
* 5 cups jasmine rice (or long grain rice)
* 5 cloves of garlic, peeled and crushed
* 3 pieces of ginger, peeled and crushed
* 1 tablespoon of salt
* coriander leaves (for garnishing)
Ingredients for Thai Chicken Rice dipping sauce
* 1/2 cup yellow bean sauce
* 1/2 cup soy sauce
* 1/4 cup dark soy sauce
* 1/2 cup palm sugar
* 1/4 cup chopped fresh ginger
* 1/4 cup chopped garlic
* 6 chopped fresh Thai chile peppers

Thai Food Preparations
1. Boiling water in a large pot (put water just cover the chicken), also add 1 tablespoon of salt
2. Wait until chicken is cooked, skimming the top for scum and excess fat.
3. Remove the chicken from the pot and cut into well pieces.
4. In a rice cooker, add 5 cups of rice (rinse if necessary). Then add chicken stock to cover the 5 cup mark. Add in the garlic and ginger, then turn on the switch to cook. Wait until the rice is cooked.
5. While waiting for the rice, prepare the dipping sauce by mixing the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile together. Stir until mixed well and transfer to a small serving cup.
6. Serve rice with chicken pieces, dipping sauce, and fresh cucumber (sliced thinly). Garnish with coriander leaves on top before serving.
(For 2-4 Serving)

32. Thai Noodle with Pork in Gravy [raad na moo, ราดหน้าหมู]

2008-08-14T18:52:00.000-07:00

To revert

THAI NOODLE WITH PORK IN GRAVY
[ thai food : raad na moo ]
Thai Recipe Ingredients
* 1/2 cup wide rice noodle
* 300 grams pork, sliced thinly (shrimp or chicken)
* 2 heads of broccoli, cut into well pieces
* 4 cloves garlic, chopped
* 3/4 cup chicken stock (or water)
* 2 tablespoons corn starch
* 3 tablespoons sweet black soy sauce
* 1 tablespoon preserved black beans, lightly rinsed
* 1/2 tablespoon sugar
* 2 tablespoons fish sauce
* 1 teaspoon white pepper

Thai Food Preparations
1. If you do not use fresh noodle, you need to pre-soak dried rice noodle in warm water for at least an hour. Drain well before use.
2. Add pork, fish sauce (1 tablespoon) and white pepper, and corn starch, stir until mixed well. Let marinate for 30 minutes.
3. Heat oil in a wok over medium heat, add noodle and stir it. Then, pour in thick sweet black soy sauce. Stir thoroughly to coat noodles, remove and set aside on serving plates.
4. Heat oil in a wok, add garlic and stir until aromatic. Then add pork and keep stirring until nearly cooked, add broccoli.
5. Stir until the broccoli is cooked, then pour in the chicken stock and add black bean sauce.
6. Wait until the soup is boiling, then slowly add corn starch solution. Stir until thicken. Add sugar and fish sauce according to your desired taste.
7. Pour the thicken soup over prepared noodles and server immediately.
(For 2 Serving)

33. Thai Sweet and Sour Shrimp [pad preaw wan koong, ผัดเปรี้ยวหวานกุ้ง]

2008-08-14T18:48:00.000-07:00

To revert

THAI SWEET AND SOUR SHRIMP
[ thai food : pad preaw wan koong ]
Thai Recipe Ingredients
* 2 medium tomatoes, cut into well pieces
* 1 medium onion, sliced
* 1 medium cucumber, sliced
* 1 bell pepper, cut into well pieces
* 1 tablespoon fish sauce
* 1 tablespoon sugar
* 4 cloves garlic, chopped
* 1 tablespoon white vinegar
* 1 1/2 tablespoons corn starch diluted in water

Ingredients for the battered shrimp (or pork):
* 10 medium shrimps, peeled and deveined
(or 350 grams pork, cut into well pieces)
* 1 cup all purpose flour
* 1 cup cold water
* 1 egg
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* oil for deep frying

Thai Food Preparations
1. In a bowl, add salt, garlic powder and white pepper to flour. Pour in water and mix in beaten egg until batter is slightly lumpy.
2. Batter shrimp (or pork) and fry until lightly golden brown. Set aside for the sweet and sour.
3. Heat oil in a wok and fry the garlic until golen color. Add cucumber, onion and stir until nearly cooked, then add tomatoes. Stir until all cooked.
4. Add the shrimp (or pork), white vinegar, fish sauce and sugar (add more vinegar, sugar and fish sauce according to your desired taste - the original taste should be a nice balance between sour, salty and sweet taste.)
5. When it starts to boil, thicken with the diluted corn starch. Served with steamed rice.
(For 2 Serving)

34. Fried Crab and Pork Stuffed Shells [poo ja, ปูจ๋า]

2008-08-14T18:37:00.000-07:00

To revert

FRIED CRAB AND PORK STUFFED SHELLS
[ thai food : poo ja ]
Thai Recipe Ingredients
* 350 grams crabmeat
* 100 grams minced pork
* 100 grams onion, chopped
* 2 eggs, beaten and mix together
* 1/2 tablespoon coriander leaves, chopped
* 1/2 tablespoon garlic, chopped
* 1/2 teaspoon pepper
* 2 tablespoons fish sauce
* 1/2 tablespoon sugar
* 100 grams chili sauce
* 6 crab shells
* red chili, sliced (for garnishing)
* coriander leaves (for garnishing)
Thai Food Preparations
1. In a medium bowl, add chopped garlic, coriander, pepper and mix together. Then add pork, crabmeat, onion, fish sauce and sugar. Stir until all ingredients mixed well.
2. Fill the mixture into each of six crab shells and steam for about 15 minutes until cooked.
3. Dip the steamed crab in beaten eggs.
4. Heat oil in a wok over medium heat. Then deep fry by facing down the crabmeat side into the hot oil until yellow. Remove and drain.
5. Garnish with sliced fresh red chili and coriander leaves. Serve with chili sauce.
(For 2 Serving)

35. Chicken Wings in Red Sauce [peek kai num-dang, ปีกไก่น้ำแดง]

2008-08-14T09:46:00.000-07:00

To revert

CHICKEN WINGS IN RED SAUCE
[ thai food : peek kai num-dang ]

Thai Recipe Ingredients
* 600 grams chicken wings (or drumsticks)
* 1 tablespoon pepper
* 1/4 cup chopped coriander (leaves + roots)
* 1 tablespoon fish sauce
* 1/4 cup lemon grass, sliced thinly
* 12 cloves garlic, crushed
* 2 tablespoons soy sauce
* 1 tablespoon sugar
* 1/4 cup tomato sauce
* 1/4 cup whisky (or wine)
* fresh vegetables for garnishing ( cucumber, tomato, etc.)

Thai Food Preparations
1. In a large bowl, add chicken wings, lemon grass, fish sauce and pepper. Stir until all mixed well and let marinate for at least 2 hours.
2. Heat oil in a wok over medium heat. Then deep fry the chicken wings until golden. Remove and drain.
3. Heat oil in a wok over high heat. Add garlic and stir fry until yellow. Then add tomato sauce, soy sauce, sugar, whisky and a little water. Stir fry quickly until all mixed well. Turn down to low heat.
4. Add fried chicken wings into the suace. Stir fry until the chicken wings are coated with red sauce thoroughly. Transfer to a serving dish, and serve with fresh vegetables.
(For 2-4 Serving)

36. Hot and Sour Curry with Shrmips [kang som koong, แกงส้มกุ้ง]

2008-08-14T09:40:00.000-07:00

To revert

HOT AND SOUR CURRY WITH SHRIMPS
[ thai food : kang som koong + kai jeaw cha-om ]
Thai Recipe Ingredients
* 8-10 medium sized shrimps, cleaned, peeled and deveined
* 200 grams fish fillet (any meaty white fish)
* 4 tablespoons hot and sour curry paste
* 4 tablespoons of tamarind juice
* 3 tablespoons of fish sauce
* 1 teaspoon of palm sugar
* Lemon juice
* 1 bunch of acacia leaf [thai : cha-om] (optional)
* 3 eggs (optional, to make acacia omelette)

Thai Food Preparations
1. Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.
2. Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
3. Add the shrimps and acacia omelette (optional, see below). When the soup boiling, remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with steamed rice.
Acacia Omelette (kai jeaw cha-om) : this recipe is optional. However, thai people love to eat this omelette with hot and sour curry. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)
1. Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.
(For 2 Serving)

37. Minced Pork with Tomato Sauce [num prik ong, น้ำพริกอ่อง]

2008-08-14T09:36:00.000-07:00

To revert

MINCED PORK WITH TOMATO SAUCE + FRESH VEGETABLES
[ thai food : num prik ong + pak sod ]
Thai Recipe Ingredients
* 300 grams minced pork
* 200 grams cherry tomato
* 100 grams shallots, chopped
* 50 grams dried chili, chopped
* 25 grams minced lemongrass
* 30 grams shrimp paste
* 1 teaspoon yellow bean sauce
* 40 grams minced garlic
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 30 grams coriander leaves (for garnishing)
* fresh vegetables (cucumber, carrot, cabbage, string bean, etc.)
Thai Food Preparations
1. In a food processor, add shallots, shrimp paste, garlic (20 grams), yellow bean sauce, chili, lemongrass and 1/2 cup water. Process until all mixed well (fine paste).
2. Heat oil in a wok over medium heat. Add garlic and stir until golen. Then add the paste and stir fry until aromatic.
3. Add pork and stir-fry until cooked thoroughly. Add tomatoes, water, salt and sugar.
4. Keep stirring until the mixture boils. Turn down to low heat and simmer for 20 minutes.
5. Transfer to a serving dish, garnish on top with coriander leaves. Serve with fresh vegetables and steamed rice (or sticky rice).
(For 2 Serving)

38. Fish Fillet in Dried Red Curry [chu-chee pla, ฉูฉี่ปลา]

2008-08-14T09:23:00.000-07:00

To revert

FISH FILLET IN DRIED RED CURRY
[ thai food : chu-chee pla ]
Thai Recipe Ingredients
* 500 gms fish fillet (any meaty white fish)
* (or 8-10 shrimps, cleaned, peeled and deveined)
* 3 tablespoons red curry paste
* 1 tablespoon fish sauce
* 1 tablespoon sugar
* 2 kaffir lime leaves, thinly sliced
* 400 grams coconut milk
* 1 red chilli,thinly sliced
* 3 coriander leaves (for garnishing)
* cooking oil

Thai Food Preparations
1. Heat oil in a wok over medium -high heat, add coconut milk and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.
2. Add the fish fillet (or shrimps), and season with fish sauce and sugar.
3. Stir fry until the fish is cooked, then add kaffir lime leaves and stir for another 1 minute.
4. Transfer to a serving dish and garnish with red chili, and coriander leaves. Serve immediately with steamed rice.
(For 2 Serving)

39. Stewed Pork and Egg with Five Spices [moo pa-lo, หมูพะโล้]

2008-08-14T09:16:00.000-07:00

To revert

STEWED PORK AND EGG WITH FIVE SPICES
[ thai food : moo pa-lo ]
Thai Recipe Ingredients
* 400 grams pork with fat ( cut into 2" length x 1" thickness )
* 3 eggs
* 3 coriander roots
* 3 tablespoons soy sauce
* 1 tablespoon black soy sauce
* 4 tablespoons sugar
* 1/2 teaspoon five spices powder
* 3 cloves garlic, crushed
* 1 teaspoon peppercorn, crushed
* 1 tablespoon vegetable oil
* 3 cups water
* coriander leaves (for garnishing)

Thai Food Preparations
1. Heat water in a pot. Add eggs in a boiling water and wait until cooked. Remove from heat and peel out the egg shells.
2. Heat oil in a wok, add garlic and peppercorn. Fry until aromatic, then add pork and keep stirring until nearly cooked.
3. Add five spices powder, black soy sauce, boiled eggs, soy sauce, sugar and water. Let simmer for at least 30 minutes.
4. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves on top and serve immediately with steamed rice.
(For 2 Serving)

40. Spicy Shrimp Paste and Fried Mackeral Fish [num prik ka-pi+pla too tod, น้ำพริกกะปิ + ปลาทูทอด]

2008-08-14T09:11:00.000-07:00

To revert

SPICY SHRIMP PATE AND FRIED MACKERAL FISH
[ thai food : num prik ka-pi + pla too tod ]
Thai Recipe Ingredients
* 2 mackeral fishes, around 400 grams (or frozen salted mackeral)
* 1 tablespoon shrimp paste
* 2 tablespoons minced dried shrimps
* 3 red shallots, peeled
* 3 cloves garlic, peeled
* 10-15 chili peppers (depends on how spicy you like)
* 1 tablespoon fish sauce
* 2 tablespoons lime juice
* 1/2 tespoon sugar
* steamed or fresh vegetables (cabbage, cucumber, tomato, lectuce, carrot, string bean, etc.)
Thai Food Preparations
1. Heat oil in a wok and fry the mackeral fish until cooked. Remove and drain.
2. Pound red shallots, chilies, garlic in a mortar and pestle or by using the food processor, until mixed well.
3. Add dried shrimps, shrimp paste, fish sauce, lime juice and sugar. Mix all ingredients until the mixture becomes smooth paste.
4. Transfer to a serving dipping bowl. Serve with fried mackeral fish and steamed vegetables. Thai people also love to eat this recipe with acacia omelette.
Acacia Omelette (kai jeaw cha-om) : this recipe is optional. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)
1. Wash acacia (cha-om) and nip the leaves and young leaves then cut into 1-inch portions.
2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.
(For 2 Serving)

41. Stir-Fried Squid with Roasted Chili Paste [pla meuk pad num prik pao, ปลาหมึกผัดน้ำพริกเผา]

2008-08-14T09:05:00.000-07:00

To revert

STIR-FRIED SQUID WITH ROASTED CHILI PASTE
[ thai food : pla meuk pad num prik pao ]
Thai Recipe Ingredients
* 350 grams squid, cut into well pieces
* 50 grams spring onion, cut into 1/2" long
* 2 red or yellow chilies, cut diagnally
* 1/2 onion, sliced
* 1 1/2 teaspoon roasted chili paste
* 1 teaspoon soy sauce
* 1/2 teaspoon sugar
* cooking oil
* coriander leaves (for garnishing)

Thai Food Preparations
1. Heat oil in a wok over medium heat. Add squid and onion together, stir quickly until nearly cooked. (Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.)
2. Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.
3. Transfer to a serving dish. Garnish with coriander leaves on top and serve immediately with steamed rice.
(For 2 Serving)

42. Chicken Wrapped in Pandan Leaf [kai hor bai toey, ไก่ห่อใบเตย]

2008-08-14T09:02:00.000-07:00

To revert

CHICKEN WRAPPED IN PANDAN LEAF
[ thai food : kai hor bai toey ]
Thai Recipe Ingredients
* 500 grams skinless chicken breast fillet, cubed
* 5 coriander roots, cleaned and chopped
* 4 garlic cloves, crushed
* 1 teaspoon white pepper
* 1 tablespoon soy sauce
* 3 tablespoons oyster sauce
* 1/2 tablespoon sesame oil
* pandanus leaves, cleaned (for wrapping)
* vegetable oil for deep-frying

Dipping Sauce Ingredients :
* 5 tablespoons sugar
* 2 tablespoons water
* 3 tablespoons soy sauce
* 1 tablespoon black soy sauce
* 1/2 teaspoon salt
* 1 tablespoon roasted sesame seed
Thai Food Preparations
1. In a medium size bowl, add garlic, pepper, oyster sauce, coriander roots, soy sauce, sesame oil and chicken. Mix together and let marinade for at least 2 hours.
2. Prepare the dipping suace by adding all dipping ingredients in the sauce pan or small wok. With low heat, stir until sugar and salt dissolved well. Wait until the sauce boils, then turn of the heat and transfer the sauce to a dipping saucer.
3. The marinated pieces of chicken are then wrapped in the prepared pandan leaves. Click here to see step by step how to wrap chicken nicely.
4. The wrapped chicken is steamed for about 10 minutes. After steaming, deep fry the steamed wrapped chicken in hot oil until the chicken is fully cooked. Remove and drain.
5. Transfer to a serving dish and serve with the prepared dipping sauce.
(For 2-4 Serving)

43. Stir-Fried Pork with Red Curry Paste [moo pad prik king, หมูผัดพริกขิง]

2008-08-14T08:57:00.000-07:00

To revert

STIR FRIED PORK WITH RED CURRY PASTE
[ thai food : moo pad prik king ]
Thai Recipe Ingredients
* 400 grams pork, cut into well pieces (or prawns, chicken, beef)
* 200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)
* 2 kaffir lime leaves, sliced thinly
* 3 tablespoons red curry paste
* 3 tablespoons fish sauce
* 1 tablespoon sugar
* coriander leaves ( for garnishing )

Thai Food Preparations
1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.
2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.
3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.
4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.
(For 2 Serving)

44. Thai BBQ Chicken [kai yang, ไก่ย่าง]

2008-08-14T08:47:00.000-07:00

To revert

THAI BBQ CHICKEN
[ thai food : kai yang ]
Thai Recipe Ingredients
* 500 grams chicken thigh (drumstick or wing)
* 4 cloves garlic, minced
* 1 teaspoon black pepper
* 1 tablespoon soy sauce
* 1 tablespoon of honey
* 2 tablespoons oyster sauce
* 1 teaspoon salt
* 1/2 cup of coconut milk
* 2 teaspoons pepper powder
* coriander leaves (for garnishing)
Thai Food Preparations
1. In a large bowl, mix together all ingredients (except chicken), and marinate the chicken at least 120 minutes (or overnight) in the refrigerator.
2. After marinating, grill over charcoal at medium heat for 30 minutes or until cooked throughly, occasionally apply the marinate sauce to the chicken while turning over.
3. Remove from grill and cut the chicken into small pieces. Then transfer to a serving plate, and garnish with coriander leaves. Serve immediately with chili sauce for chicken.
(For 2 Serving)

45. Stir-Fried Squid with Salted Egg Yolk [pla meuk pad kai kem, ปลาหมึกผัดไข่เข็ม]

2008-08-14T08:43:00.000-07:00

To revert

STIR-FRIED SQUID WITH SALTED EGG YOLK
[ thai food : pla meuk pad kai kem ]
Thai Recipe Ingredients
* 350 gram squid, cleaned and cut into well pieces
* 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
* 1 spring onion, cut into 1" length
* 1 red chili, cut diagnally
* 5 garlic cloves, minced
* 2 tablespoons oyster sauce
* 1/2 tablespoon fish sauce
* 1/2 tablespoon soy sauce
* 1 teaspoon sugar
* 1 tablespoon roasted chili paste
* 1/4 teaspoon pepper powder
* cooking oil

Thai Food Preparations
1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.
2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.
3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.
4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.
5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.
(For 2 Serving)

46. Thai Ginger Chicken [kai pad king, ไก่ผัดขิง]

2008-08-14T08:40:00.000-07:00

To revert

THAI GINGER CHICKEN
[ thai food : kai pad king ]
Thai Recipe Ingredients
* 400 grams chicken, cut into well pieces
* 1 tablespoon minced garlic
* 1 cup fresh mushrooms, sliced
* 1/2 cup red peppers, cut diagnally
* 3 tablespoons finly sliced ginger
* 2 tablespoons fish sauce
* 1 tablespoon soy sauce
* 2 tablespoons oyster Sauce
* 1 teaspoon sugar
* 1/4 cup chopped onion
* 2 spring onions, cut into 1" long
* coriander leaves (for garnishing)
* cooking oil

Thai Food Preparations
1. Heat oil in a wok. Add garlic and stir fry until golden.
2. Add chicken and stir fry until nearly cooked, then add fish sauce, soy sauce and oyster sauce and stir until it begins to bubble.
3. Add the rest of the ingredients and stir fry until the chicken is done.
4. Transfer to a serving dish and garnish with coriander leaves. Server immediately with hot steamed rice.
(For 2 Serving)

47. Thai Squid Salad [yum pla meuk, ยำปลาหมึก]

2008-08-14T08:36:00.000-07:00

To revert

THAI SQUID SALAD
[ thai food : yum pla meuk ]
Thai Recipe Ingredients
* 400 grams cleaned squid, cut into well pieces
* 1 tablespoon spring onion, chopped
* 1/2 cup mint leaves
* 1 tablespoon chinese celery, chopped
* 1/2 tablespoon ginger root, finely sliced
* 2 tablespoons onion, chopped
* 1/2 teaspoon sugar
* 2 tablespoons fish sauce
* 1 tablespoon coriander, chopped
* 3-5 chili peppers, crushed
* 1 tablespoon lemongrass, finely sliced
* 3 tablespoons lime juice.

Thai Food Preparations
1. Heat water in a pot until boiling. Then scald the squid in boiled water for just a short time. Remove and drain.
2. Place the squid in a medium bowl. Then add cushed chili, lime juice, fish sauce, sugar, lemongrass, chinese celery, ginger roots, chopped onions. Sitr until all ingredients mixed well.
3. Adjust the taste according to your desired one. However, the original taste should be the sour with sufficient salty taste.
4. Transfer to a serving plate. Garnish on top with coriander leaves, mint leaves, chopped spring onions, then serve immediately.
(For 2 Serving)

48. Thai Stewed Pork Leg with Five Spices [ka moo pa-lo, ขาหมูพะโล้]

2008-08-14T08:32:00.000-07:00

To revert

THAI STEWED PORK LEG WITH FIVE SPICES
[ thai food : ka moo pa-lo ]
Thai Recipe Ingredients
* 1 pork leg (if possible choose front leg), 600 grams
* 100 grams shitake mushroom (or other fresh vegetable)
* 4 eggs
* 3 coriander roots
* 3 tablespoons soy sauce
* 1 tablespoon black soy sauce
* 4 tablespoons sugar
* 1/2 teaspoon five spices powder
* 3 cloves garlic, crushed
* 1 teaspoon peppercorn, crushed
* 1 tablespoon vegetable oil
* 3 cups water
* 3 coriander leaves (for garnishing)
Sauce
* 2 yellow chiles, finely sliced
* 1 teaspoon coriander roots, chopped
* 3 tablespoons garlic, finely chopped
* 1/4 teaspoon salt
* 2 tablespoons white vinegar

Thai Food Preparations
1. Heat water in a pot. Add eggs and wait until cooked. Remove from heat and peel out the egg shells.
2. Heat water in a big pot. Then add pork leg, garlic, coriander roots, five spices powder, black peppercorns, light soy sauce.
3. Wait until the water boils again, then add dark soy sauce and shitake mushroom. Let simmer for at least 30 minutes.
4. Prepare the sauce by pounding all sauce ingredients using mortar and pestle or food processer until all ingredients mixed well. Then add vinegar and stir again, set aside.
5. After 30 minutes, remove from heat, then cut the pork leg into a well pieces and transfer to a serving plate. Garnish with coriander leaves on top and serve immediately with sauce and steamed rice.
(For 2 Serving)

49. Thai Spicy Mixed Vegetable Soup with Prawns [kang liang koong, แกงเลียวกุ้ง]

2008-08-14T08:29:00.000-07:00

To revert

THAI SPICY MIXED VEGETABLE SOUP WITH PRAWNS
[ thai food : kang liang koong sod ]
Thai Recipe Ingredients
* 350 grams prawns, cleaned, shelled, and deveined
* 1 cup babycorn, sliced
* 1 cup any fresh vegetables, cut into well pieces
* 1/2 cup sweet basil leaves
* 4 cups vegetable stock or water
Ingredients : Spice Mixture
* 12 pepper corns
* 12 shallots
* 1 tablespoon shrimp paste
* 1/2 cup dried shrimp
* 2 tablespoon fish sauce
Thai Food Preparations
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.
(For 2 Serving)

50. Thai Pineapple Fried Rice [kao pad sup-pa-rod, ข้าวผัดสัปปะรด]

2008-08-14T08:25:00.000-07:00

To revert

THAI PINEAPPLE FRIED RICE
[ thai food : kao pad sup-pa-rod ]
Thai Recipe Ingredients
* 250 grams small shrimp peeled and deveined
* 100 grams cooked ham, diced (chicken breast can also be used instead)
* 1 fresh pineapple
* 2 cup cold steamed rice
* 1 teaspoon finely chopped garlic
* 1 onions, sliced
* 1/2 carrot, sliced
* 1/4 cup peas
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 teaspoon white pepper
* 2 tablespoons soy sauce
* fried cashew nuts (for garnishing)
* cooking oil

Thai Food Preparations
1. Cut the pineapple in half length ways, then cut and scoop out the flesh. Chop into small pieces (need 1/2 cup, keep the rest for other dishes or desserts), discarding core, and set aside.
2. Heat oil in a wok over medium heat, add the garlic stir until golden brown. Add the shrimp and stirring occasionally until nearly cooked.
3. Add carrot and onion, stirring until the carrot is cooked. Then add rice, cooked ham, salt, sugar, white pepper, pea, soy sauce and fresh pineapple.
4. Stir until all ingredients mixed well (about 2-3 minutes). Remove from heat, transfer fried rice into hollowed-out pineapple halves. Garnish on top with fried cashewnuts and serve immediately.
(For 2 Serving)

51. Thai Spicy and Sour Seafood Soup [tom yum po-tak ta-lay, โป๊ะแตกทะเล]

2008-08-14T08:08:00.000-07:00

To revert

THAI SPICY AND SOUR SEAFOOD SOUP
[ thai food : tom yum po-tak ta-lay ]
Thai Recipe Ingredients
* 100 grams green mussel, cleaned
* 100 grams crab, chopped into small pieces
* 80 grams red sea bass , sliced
* 80 grams squid, scored and sliced
* 80 grams medium-sized shrimps, cleaned, shelled and deviened
* 1/4 cup mushrooms, peel black skin and cut in half
* 2 tablespoons galangal, sliced
* 2 tablespoons fish sauce
* 3 tablespoons lime juice
* 5-10 chillies, crushed
* 2 lemomgrass, sliced 2 inch long and crushed
* 3 kaffir lime leaves, shredded
* 1/2 cup basil leaves
* 2 cup vegetable stock or water
* coriander leaves (for garnishing)
Thai Food Preparations
1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.
2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.
3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.
(For 2 Serving)

52. Baked Prawns and Mung Bean Noodle [koong ob woon-sen, กุ้งอบวุ้นเส้น]

2008-08-14T06:07:00.000-07:00

To revert

BAKED PRAWNS AND MUNG BEAN NOODLE
[ thai food : koong ob woon-sen ]
Thai Recipe Ingredients
* 300 grams medium-sized cleaned prawns
* 4 coriander roots, crushed
* 20 peppercorns
* 4 cloves garlic, smashed
* 3 pieces of slice ginger, smashed
* 2 tablespoons vegetable oil
* 1 teaspoon sesame oil
* 2 tablespoons soy sauce
* 1/2 tablespoon sugar
* 1 tablespoon oyster sauce
* 2 cup mung bean noodles, soaked in hot water and cut into 3-5 inch long
* 1 cup water
* 1/2 teaspoon dark soy sauce (optional for darker color of the mung bean noodle)
* coriander leaves (for garnishing)

Thai Food Preparations
1. Mix vegetable oil, sesame oil, peppercorns, soy sauce, sugar, water, oyster sauce and mung bean noodle in a big bowl. Stir until all ingredients mixed well.
2. In the bottom of clay-pot, put the coriander roots, ginger, and garlic. Then put the mung bean noodle above bottom layer, and lastly put prawns on top of the mung bean noodle.
3. Bake at the temperature ~ 180 C about 15 minutes or until the prawns are cooked thoroughly (but not less than 10 minutes).
4. Remove from heat and leave it for 5 minutes. Garnish on top with coriander leaves and serve immediately.
(For 2 Serving)

53. Stir-Fried Beef with Oyster Sauce [neur pad num mun hoy, เนื้อผัดน้ำมันหอย]

2008-08-14T06:04:00.000-07:00

To revert

STIR-FRIED BEEF WITH OYSTER SAUCE
[ thai food : neur pad num mun hoy ]
Thai Recipe Ingredients
* 350 grams beef, sliced
* 200 grams of chinese kale, cut into 1" long
* 1 tablespoon garlic, minced
* 2 tablespoons soy sauce
* 1 red chili, cut diagnally
* 5 spring onions, cut into 1" long
* 1 tablespoon sugar
* 3 tablespoons oyster sauce
* 1 tablespoon cooking wine
* 1 tablespoon cornstarch
* carrot and other fresh vegetables (optional)
* cooking oil

Thai Food Preparations
1. In a medium size bowl, add beef, garlic, soy sauce, sugar and cornstarch. Stir until mixed well and let marinated for 30 minutes.
2. Heat oil in a wok over medium heat. Add marinated beef and stir fry until nearly cooked. Then add chinese kale, chili, spring onions, cooking wine and oyster sauce. Stir fry until all ingredients mixed well and the beef cooked thoroughly.
3. Transfer to a serving dish (over fried chinese kale). Serve immediately with hot steamed rice.
(For 2 Serving)

54. Thai Wing Bean Salad [yum tua poo, ยำถั่วพู]

2008-08-14T06:01:00.000-07:00

To revert

THAI WING BEAN SALAD
[ thai food : yum tua poo ]
Thai Recipe Ingredients
* 250 grams wing bean, sliced
* 100 grams minced pork
* 5 medium-sized prawns, cleaned, peeled and deviened
* 2 tablespoons coconut milk
* 2 shallots, sliced
* 2 tablespoons fish sauce
* 3 tablespoons lime juice
* 2 tablespoons roasted peanut, coarsely ground
* 1 tablespoon sugar
* 2 tablespoons fried shallot
* 50 grams dry shreded coconut
* 1 boiled egg, cut in half lengthwise
* fried chilies (for garnishing)
* 1 tablespoon roasted chili paste (or use 1 roasted dried chili, 2 roasted shallots and 1 roasted garlic to make fresh roasted chili paste)
Thai Food Preparations
1. Heat water in a pot until boiling. Then scald the minced pork in boiled water until cooked. Remove and drain. Then do the same for the prawns.
2. Heat water in a pot until boiling. Then scald the sliced wing beans for 3 minutes. Remove and drain.
3. To make fresh roasted chili paste : grind dried chili (remove seeds), shallots, garlic in a mortar until mixed thoroughly (or using food processor). Transfer it into a medium-size bowl.
4. Add coconut milk (1 tablespoon), fish sauce, sugar and lime juice. Stir until mixed well.
5. Add the cooked pork and prawns, then stir until all ingredients mixed together.
6. Add dry shreded coconut, peanut and sliced wing bean. Stir again until mixed well. Transfer to a serving plate. Garnish on top with coconut milk (1 tablespoon), fried shallots, fried chili and sliced boiled egg. Serve immediately.
(For 2 Serving)

55. Crispy Catfish with Green Mango Salad [yum pla dook foo, ยำปลาดุกฟู]

2008-08-14T05:59:00.000-07:00

To revert

CRISPY CATFISH WITH GREEN MANGO SALAD
[ thai food : yum pla dook foo ]
Thai Recipe Ingredients
* 1 catfish (or any meaty white fish) weight 400-500 grams
* 3 tablespoons fish sauce
* 4 tablespoons lime juice
* 1 tablespoon sugar
* 5-10 chilies, chopped
* 1/4 cup shallot, sliced
* 1 mango, julienned (or sour green apple)
* 1/4 cup fried cashew nuts, or peanut
* coriander leaves (for garnishing)

Thai Food Preparations
1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.
2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.
3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.
4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately. Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.
(For 2 Serving)

56. Boiled Pork with Lime, Garlic and Chili Sauce [moo ma-nao, หมูมะนาว]

2008-08-14T05:56:00.000-07:00

To revert

BOILED PORK WITH LIME, GARLIC AND CHILI SAUCE
[ thai food : moo ma-nao ]
Thai Recipe Ingredients
* 300 grams pork tenderloin, sliced into well pieces
* 2 tablespoons minced garlic
* 5-10 chilies, chopped
* 1 tablespoon chopped coriander leaves
* 1 tablespoon soy sauce
* 2 tablespoons fish sauce
* 1 tablespoon sugar
* 3-5 tablespoons lime juice
* 1 chinese kale (peel skin, and slice into well pieces)
* coriander leaves (for garnishing)

Thai Food Preparations
1. In a medium-sized bowl, prepare sauce by adding minced garlic, chopped chilies, soy sauce, fish sauce, sugar and lime juice. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire.
2. Heat water in a pot until boiling. Then add sliced chinese kale and scald it in boiled water for 2 minutes. Remove and drain. Arrange it on a serving plate.
3. After removing chinese kale, add sliced pork tenderloin. Scald until cooked thoroughly, then remove and drain.
4. Transfer the cooked pork to the serving plate. Pour prepared sauce over the boiled pork and garnish with coriander leaves. Serve immediately with hot steamed rice.
(For 2 Serving)

57. Thai Shrimp Spicy Salad [plah koong, พล่ากุ้ง]

2008-08-14T05:54:00.000-07:00

To revert

THAI SHRIMP SPICY SALAD
[ thai food : plah koong ]
Thai Recipe Ingredients
* 400 grams medium-sized shrimps, cleaned, shelled and deviened
* 2 lemongrasses, finely sliced
* 1 onion, sliced
* 2 spring onions, sliced
* 1 tablespoon chopped coriander
* 2 kaffir lime leaves, finely sliced
* 10 mint leaves
* 5-10 chilies, chopped
* 2 tablespoons roasted chili paste
* 3 tablespoons lime juice
* 2 tablespoons fish sauce
* 1 teaspoon sugar
Thai Food Preparations
1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.
2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.
3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.
(For 2 Serving)

58. Stir Fried Green Mussels with Roasted Chili Paste [hoy ma-lang-poo pad num prik pao, หอยแมลงภู่ผัดน้ำพริกเผา]

2008-08-14T05:52:00.000-07:00

To revert

STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE
[ thai food : hoy ma-lang-poo pad num prik prao ]
Thai Recipe Ingredients
* 450 grams fresh green mussels, cleaned well
* 1 teaspoon sugar
* 3 tablespoons vegetable oil
* 1/2 cup sweet basil leaves
* 2 tablespoons roasted chilli paste
* 4 fresh chillies, cut into long strips
* 2 teaspoons garlic, finely chopped
* 1 tablespoon fish sauce

Thai Food Preparations
1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.
2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.
4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.
(For 2 Serving)

59. Sweet and Sour Fried Eggs [kai-dao look koey, ไข่ดาวลูกเขย]

2008-08-14T05:48:00.000-07:00

To revert

SWEET AND SOUR FRIED EGGS
[ thai food : kai-dao look koey ]
Thai Recipe Ingredients
* 6 chicken or duck eggs
* 3/4 cup tamarind juice
* 1/4 cup palm sugar (or brown sugar)
* 1/4 cup fish sauce
* 1/4 cup of cooking oil
* 10-15 shallots, sliced thinly
* coriander leaves (for garnishing)

Thai Food Preparations
1. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now
2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.
3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.
4. Pour the tamarind suace over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately.
(For 2 Serving)

60. Cucumber Relish + Peanut Sauce [ar-jad + sauce tua, อาจาด + ซีอสถั่ว]

2008-08-14T05:44:00.000-07:00

To revert

CUCUMBER RELISH + PEANUT SAUCE
[ thai food : ar-jad + sauce tua ]
Thai Recipe Ingredients
Ingredients for Cucumber Relish (For Satay):
* 125 ml rice vinegar, or white vinegar
* 115 gram sugar
* 1/2 cucumber, finely sliced
* 2 shallots, peeled and finely sliced
* 1 large red chilli, seeded and finely sliced
* coriander sprigs, to garnish
* lime wedges, to garnish

Ingredients for Peanut Sauce :
* 2 tablespoons Red Curry Paste
* 1/4 teaspoon salt
* 2 tablespoons dark brown sugar
* 1 cup coconut milk
* 1/4 cup chopped peanuts
Thai Food Preparations
Cucumber Relish Preparations :
1. Place the vinegar and sugar in a small saucepan over a medium heat, and stir until the sugar has dissolved.
2. Remove from the heat and cool. Pour into a bowl, add the cucumber, shallots or onion and chilli and stir to combine.

Peanut Sauce Preparations :
1. Combine the red curry paste and coconut milk together. Season with sugar, salt. The original taste should be the sweet taste and a little spicy taste.
2. Add chopped peanut. Then bring to boil over low heat.
3. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
(For 2 Serving)

61. Seafood Spicy Stir-Fry [pad cha ta-lay, ผัดฉ่าทะเล]

2008-08-14T05:41:00.000-07:00

To revert

SEAFOOD SPICY STIR-FRY
[ thai food : pad cha ta-lay ]
Thai Recipe Ingredients
* 100 grams snapper , sliced (any meaty white fish)
* 100 grams squid, scored and sliced
* 100 grams medium-sized shrimps, cleaned, shelled and deviened
* 1 tablespoon chopped garlic
* 5-10 chilies, crushed
* 1/2 red sweet pepper, sliced
* 50 grams wild ginger [kra-chai], finely sliced
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* 50 grams sweet basil leaves
* 10-15 green peppercorns
* 2 tablespoons roasted chili paste

Thai Food Preparations
1. Heat oil in a wok over medium-high heat. Wait until hot, add crushed chilies, garlic, wild ginger. Stir until aromatic and golden.
2. Add shrimps, snapper, squid and stir until nearly cooked. Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.
3. Stir quickly until all ingredients mixed well, then remove from heat. Transfer to a serving plate and serve immediately with hot steamed rice.
(For 2 Serving)

62. Fried Shrimp with Basil Leaves [pad ka-prao koong, ผัดกะเพรากุ้ง]

2008-08-14T05:39:00.000-07:00

To revert

FRIED SHRIMP WITH BASIL LEAVES
[ thai food : pad ka-prao koong ]
Thai Recipe Ingredients
* 450 grams medium-sized shrimps, cleaned, shelled and deviened
* 5 cloves garlic, finely chopped
* 2 tablespoons vegetable oil
* 2 teaspoons black soy sauce
* 2 tablespoons fish sauce
* 1 cup fresh holy basil
* 5-10 chillies, chopped and pounded coarsely
* Dash of ground white pepper
Thai Food Preparations
1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.
(For 2 Serving)

63. Stir-Fried Swamp Cabbage with Salted Soya Bean [pad pak-boong, ผัดผักบุ้ง]

2008-08-14T05:33:00.000-07:00

To revert

STIR-FRIED SWAMP CABBAGE WITH SALTED SOYA BEAN
[ thai food : pad pak-boong ]
Thai Recipe Ingredients
* 300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)
* 10 cloves garlic, chopped
* 3-5 chilies, crushed
* 3 tablespoons vegetable oil
* 1 teaspoon salted soya bean [tao-jeaw]
* 2 teaspoons oyster sauce
* 1 teaspoon sugar
* fried garlic (for garnishing)
* 1/4 teaspoon pepper powder
Thai Food Preparations
1. Wash the swamp cabbage in clean water. Remove and drain then cut into 2" long.
2. In a big bowl, add the swamp cabbage. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
3. Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.
4. Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.
(For 2 Serving)

64. Spicy Cockle Salad [yum hoy krang, ยำหอยแครง]

2008-08-14T05:30:00.000-07:00

To revert

SPICY COCKLE SALAD
[ thai food : yum hoy krang ]
Thai Recipe Ingredients
* 800 grams cockles
* 1 tablespoon shallot, sliced
* 1 teaspoon chili, sliced
* 1/4 cup mint leaves
* 1 tablespoon sliced lemongrass
* 1 1/2 teaspoon fish sauce
* 2 tablespoon lime juice
* 1/2 cup shredded green mango
* mint leaves (for garnishing)
Thai Food Preparations
1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.
2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.
3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.
(For 2 Serving)

65. Fried Shrmip with Tamarind Sauce [koong rad sauce ma-kam, กุ้งราดซ๊อสมะขาม]

2008-08-14T05:25:00.000-07:00

To revert

FRIED SHRIMP WITH TAMARIND SAUCE
[ thai food : koong rad sauce ma-kam ]
Thai Recipe Ingredients
* 500 grams shrimps, cleaned, and shelled
* 3 tablespoons tapioca flour
* 2 tablespoons fried shallot
* 1 tablespoon fried garlic
* 3 tablespoons fish sauce
* 1 tablespoon sugar
* 1/2 teaspoon chopped chilli
* 1/4 cup tamarind juice
* 1 teaspoon vinegar
* 3 cups cooking oil for deep frying
* coriander leaves (for garnishing)
* fresh vegetables (cucumbers, tomato, etc.)

Thai Food Preparations
1.Toss the prepared shrimps in the tapioca flour until thoroughly coated.
2. Heat oil in a wok over medium heat. Then deep fry shrimps until crispy and golden. Remove and drain. Transfer to a serving plate
3. To make the tamarind sauce : Heat a pot over low heat, add the tamarind juice, vinegar, fish sauce, and sugar. Stir until the sauce is thickened. Then add chilli, shallot and garlic. Stir until all ingredients mixed well.
4. Pour the tamarind sauce over the fried shrimps. Garnish with coriander leaves and serve immediately with fresh vegetables.
(For 2 Serving)

66. Thai Shrimp Cakes [tod mun koong, ทอดมันกุ้ง]

2008-08-14T05:18:00.000-07:00

To rever

THAI SHRIMP CAKES
[ thai food : tod mun koong ]
Thai Recipe Ingredients
* 250 grams medium-sized shrimps, cleaned, shelled and deviened
* 50 grams pork fat
* 2 teaspoons sugar
* 3 tablespoons fish sauce
* 2 teaspoons white pepper
* 3 cups oil for deep frying
* sweet plum sauce (dipping sauce)
Thai Food Preparations
1. Place all the ingredients in food processor and blend till form smooth paste.
2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.
3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.
4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.
(For 2 Serving)

67. Thai Fried Wonton [giew tod, เกี๊ยวทอด]

2008-08-13T04:45:00.000-07:00

To revert

THAI FRIED WONTON
[ thai food : giew tod ]
Thai Recipe Ingredients
* 15 wonton wrappers (eggroll wrappers)
* 50 grams medium-sized shrimps, cleaned, shelled and deviened
* 150 grams minced pork
* 1 teaspoon sugar
* 2 teaspoons coriander root, finely chopped
* 2 teaspoons minced garlic
* 1 tablespoon fish sauce
* 1 tablespoon soy sauce
* sweet plum sauce or sweet chili sauce (for dipping)
* 3 cups oil for deep frying
Thai Food Preparations
1. In a big bowl, add shrmip, pork, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.
2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Fold over and seal the edge with water or egg yolk.
3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.
4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, etc.)
(For 2 Serving)

68. Thai Red BBQ Pork with Rice [kao moo dang, ข้าวหมูแดง]

2008-08-13T04:42:00.000-07:00

To revert

THAI RED BBQ PORK WITH RICE
[ thai food : kao moo-dang ]
Thai Recipe Ingredients
* 800 grams pork, cut into 1 1/2" thick x 8 " long
* 2 tablespoons chinese cooking wine
* 2 tablespoons sesame oil
* 1 tablespoon sugar
* 1/2 tablespoon salt
* 1 1/2 tablespoons black soy sauce
* 2 tablespoons soy sauce (light)
* 3 tablespoons tomato sauce (or ketchup)
* 2 eggs , boiled, shelled and cut into well pieces
* 1/4 cup tapioca flour, dissolved with water
* coriander leaves (for garnishing)
* fresh vegetables ( sliced cucumber and scallion)
Thai Food Preparations
1. Wash the pork in clean water, remove and drain. Marinade the pork with chinese cooking wine, sesame oil, sugar, salt, black soy sauce, soy sauce, tomato sauce. Stir until all ingredients mixed well and let marinated for 2-3 hours.
2. Heat a wok over medium heat. Add the pork (with marinated sauce), occasionally stir, and let simmer for at least 5-10 minutes.
3. Transfer the pork to the oven. Bake it in the oven (medium heat) for 30 minutes.
4. Remove the pork from the oven. Slice the pork into well pieces and then transfer to a serving plate.
5. To make the red sauce : Heat a wok over medium heat. Add 1 cup of water with the left over marinated sauce (after simmering). Wait until boiling, then pour in tapioca flour (dissolved in water). Stir until the sauce gets thick.
6. Before serving, dress the BBQ pork with red sauce. Garnish on top with coriander leaves, serve with boiled egg, hot steamed rice and fresh vegetables (sliced cucumber, and scallion).
(For 4 Serving)

69. Thai Grilled Squid [pla-meuk yang, ปลาหมึกย่าง]

2008-08-13T04:39:00.000-07:00

To revert

THAI GRILLED SQUID
[ thai food : pla-meuk yang ]
Thai Recipe Ingredients
* 500 grams fresh squid
* 2 tablespoons butter (for marinating squids)
* 2 tablespoons fresh lime juice (for marinating squids)
* fresh vegetables (cucumber, tomato, etc.)
* coriander leaves (for garnishing)

Seafood Dipping Sauce Ingredients :
* 2 tablespoons minced garlic
* 10-15 chilies, crushed
* 2 tablespoons sugar
* 3 tablespoons fresh lime juice
* 1/2 teaspoon salt

Thai Food Preparations
1. Wash squids in clean water. Remove the insides, eyes and black inks. Marinate clean squids with butter and lime juice for 30 minutes.
2. Prepare the seafood dipping sauce by adding all seafood sauce ingredients together. Stir until mixed well and transfer to a dipping saucer
3. After marinating, grill squids over charcoal at medium heat until cooked throughly, apply the marinated sauce to the squids while turning over.
4. Slice the cooked squids into well pieces. Transfer to a serving plate. Garnish with coriander leaves and serve immediately with seafood sauce and fresh vegetables.
(For 2 Serving)

70. Thai Money Bag [toong tong, ถุงทอง]

2008-08-13T04:36:00.000-07:00

To revert

THAI MONEY BAG
[ thai food : toong tong ]
Thai Recipe Ingredients
* 15 wonton wrappers
* 100 grams medium-sized shrimps, cleaned, shelled and deviened
* 100 grams minced pork
* 1 tablespoon water chestnuts, cut into small cubes
* 1 tablespoon shitake mushroom, cut into small cubes
* 1/2 tablespoon sugar
* 1 teaspoon coriander root, finely chopped
* 1 teaspoon minced garlic
* 1 tablespoon fish sauce
* 1 tablespoon soy sauce
* chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers
* sweet plum sauce or sweet chili sauce (for dipping)
* 3 cups oil for deep frying

Thai Food Preparations
1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.
2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.
3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.
4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)
(For 2 Serving)

71. Pork Panaeng [panaeng moo, พะแนงหมู]

2008-08-13T04:33:00.000-07:00

To revert

PORK PANAENG
[ thai food : panaeng moo ]
Thai Recipe Ingredients
* 400 grams pork, sliced into well pieces
* 2 tablespoons panaeng curry paste
* 2 tablespoons vegetable cooking oil
* 150 gms coconut milk
* 2 tablespoons palm sugar
* 2 tablespoons fish sauce
* 10 basil leaves
* 1 red chilli, sliced
* 3 kaffir lime leaves

Thai Food Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add pork and season with palm sugar and fish sauce.
3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.
(For 2 Serving)

72. Steamed Fish with Lime, Garlic and Chili Sauce [pla neung prik ma-nao, ปลานึ่งพริกมะนาว]

2008-08-13T04:31:00.000-07:00

To revert

STEAMED FISH WITH LIME, GARLIC AND CHILI SAUCE
[ thai food : pla neung prik ma-nao ]
Thai Recipe Ingredients
* 1 fish (any meaty white fish) weight 400-500 grams
* 2 scallions, cut into 1" long
* 3-5 chilies, chopped
* 6 cloves garlic, chopped
* 2 tablespoons fish sauce
* 4 tablespoons lime juice
* 1/2 cup chicken stock
* coriander leaves (for garnishing)

Thai Food Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.
2. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes.
3. In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and scallions. Stir until mixed well.
4. Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves. Serve immediately with hot steamed rice.
(For 2 Serving)

73. Steamed Fish in Soy Sauce [pla neung se-ew, ปลานึ่งซิอิ๊ว]

2008-08-13T04:27:00.000-07:00

To revert

THAI STEAMED FISH IN SOY SAUCE
[ thai food : pla neung se-ew ]
Thai Recipe Ingredients
* 1 fish weight 400-500 grams (or fish fillets)
* 3 cloves garlic, sliced into thin pieces
* 3 scallions, finely sliced
* 3 chinese celery, chopped
* a small knob of fresh ginger , peeled and finely sliced
* 2-4 red chilies, sliced
* 1/2 tablespoon sesame oil
* 2 tablespoons soy sauce
* 1 teaspoon sugar
* 1/2 cup chicken stock

Thai Food Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).
2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.
3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.
4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).
5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.
(For 2 Serving)

74. Stuffed Bitter Gourd in Clear Soup [tom ma-ra yud sai moo-sub, ต้มมะระยัดไส้หมูสับ]

2008-08-13T04:23:00.000-07:00

To revert

STUFFED BITTER GOURD IN CLEAR SOUP
[ thai food : tom ma-ra yud sai moo-sub ]
Thai Recipe Ingredients
* 2 bitter gourds (momordica)
* 300 grams ground pork
* 1 tablespoon minced garlic
* 2 coriander roots, finely chopped
* 2 tablespoons soy sauce
* 2 teaspoons oyster sauce
* 2 teaspoons sugar
* 3 shitake mushrooms, sliced into well pieces
* 1 carrots, sliced into well pieces
* salt (to remove bitter taste from bitter gourd)
* 3 cups chicken stock (or water)
* white pepper powder
* coriander leaves (for garnishing)

Thai Food Preparations
1. Clean the bitter gourds and cut into pieces (2" length). Scoop out the seed and the inside part. Sprinkle the salt inside and outside part of the sliced bitter gourds. Leave it for 10-15 minutes, then wash with clean water.
2. In a medium-sized bowl, add ground pork, garlic, coriander roots, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Knead until all ingredients mixed well. Then stuff the ground pork inside the sliced bitter gourd.
3. Heat chicken stock (or water) in a pot over medium heat. Add stuffed bitter gourds, shitake mushrooms, carrot, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Wait until boiling then turn down the heat to low level. Let simmering for at least one hour (the longer time the better taste, recommend 1-2 hours).
4. Remove from heat and transfer to a nice bowl. Sprinkle with white pepper powder and garnish with coriander leaves. Serve immediately with hot steamed rice.
(For 2 Serving)

75. Thai Style Pork Omelette [kai jiew moo-sub, ไข่เจียวหมูสับ]

2008-08-13T04:19:00.000-07:00

To revert

THAI STYLE PORK OMELETTE
[ thai food : kai jiew moo-sub ]
Thai Recipe Ingredients
* 2 eggs, beaten
* 1/2 onion, finely chopped
* 250 grams ground pork
* 1 tomato, finely sliced
* 1 tablespoon fish sauce
* 1 tablespoon soy sauce
* 1/2 cup oil
* dipping sauce (chopped chili in fish sauce, chili sauce or tomato sauce)
* coriander leaves (for garnishing)

Thai Food Preparations
1. In a medium-sized bowl, add beaten egg, onion, ground pork, tomato, fish sauce and soy sauce. Stir untill all ingredients mixed well.
2. Heat oil in a wok over medium heat. then pour in the egg mixture. Fry until golden brown ( about 2 minutes on each side).
3. Transfer the omelette to a plate. Garnish on top with coriander leaves and fresh vegetables (cucumber, tomato, etc.) Serve immediately with dipping sauce and hot steamed rice.
(For 2 Serving)

76. Fried Fish with Fish Sauce [pla tod num-pla, ปลาทอดน้ำปลา]

2008-08-13T04:17:00.000-07:00

To revert

FRIED FISH WITH FISH SAUCE
[ thai food : pla tod num-pla ]
Thai Recipe Ingredients
* 1 fish (any meaty white fish) weight 400-500 grams (or fish fillets)
* 2 teaspoons oyster sauce
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* cooking oil
* fresh vegetable (tomato, cucumber, cabbage, etc. for garnishing)
Thai Food Preparations
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.
4. To make the sauce : Heat one tablespoon of the leftover oil (after deep frying fish). Wait until hot then add sugar, fish sauce, and oyster. Stir until mixed well then remove from heat.
5. Garnish the fresh vegetables with fried fish. Before serving, pour the sauce on top of fried fish then serve immediately with hot steamed rice.
(For 2 Serving)

77. Stir Fried Tofu and Pork with Black Bean Sauce [pad tao-si tao-hoo moo-sub, ผัดเต้าซี่เต้าหู้หมูสับ]

2008-08-13T04:14:00.000-07:00

To revert

STIR FRIED TOFU AND PORK WITH BLACK BEAN SAUCE
[ thai food : pad tao-si tao-hoo moo-sub ]
Thai Recipe Ingredients
* 250 grams tofu, finely cubed
* 300 grams ground pork
* 1 tablespoon garlic, finely chopped
* 1 tablespoon ginger, finely chopped
* 1/2 onion, finely chopped
* 2 tablespoons black bean sauce with chili
* 1 tablespoon soy sauce
* 1 teapoon sesame oil
* 2 tablespoons scallion, finely chopped
* 1/2 tablespoon cooking wine
* 1 teaspoon sugar
* 1/3 cup tapioca flour, dissolved in water
* 1/2 teaspoon pepper powder
* 1 cup water
Thai Food Preparations
1. Heat oil in a wok until hot, then add garlic, onion and ginger. Stir fry until fragrant and cooked.
2. Add ground pork and stir until nearly cooked. Then add black bean sauce, soy sauce, sugar, pepper powder and water.
3. Stir until the pork is cooked. Then add the tofu and stir carefully (not to break the tofu) until all ingredients mixed well.
4. Pour the flour water into the wok and stir quickly for 20-30 seconds. Finally, add scallion, sesame oil, and cooking wine. Stir until all mixed well.
5. Transfer to a serving dish and serve immediately with hot steamed rice.
(For 2 Serving)

78. Stewed Chicken with Ginger Sauce [kai toon sauce king, ไก่ตุ๋นซ๊อสขิง]

2008-08-13T04:10:00.001-07:00

To revert

STEWED CHICKEN WITH GINGER SAUCE
[ thai food : kai toon sauce king ]
Thai Recipe Ingredients
* 6-8 pieces of chicken drumsticks or thighs
* 350 grams ginger, sliced
* 350 grams carrot, cut into well pieces
* 1/2 onion, cut into well pieces
* 100 grams scallion, chopped
* 3-5 chilies, chopped
* 2 tablespoons oyster sauce
* 2 tablespoons soy sauce
* 2 tablespoons cooking wine
* 1 tablespoon sugar
* 2 cups water
* cooking oil
* coriander leaves (for garnishing)
Thai Food Preparations
1. Heat oil in a wok. Wait until hot then add the chicken. Fried until nearly cooked then remove and drain.
2. In a big pot, heat water until hot. Add soy sauce, oyster sauce, sugar, cooking wine. Stir until all mixed well.
3. Add fried chicken, ginger, onion and carrot. Wait until boiling, then turn down the heat to low level. Simmer for at least 30 minutes.
4. Add scallion and chilies. Leave it for 3 minutes then remove the pot from heat.
5. Transfer stewed chicken to the serving plate. Garnish with coriander leaves and fresh scallion. Serve immediately with hot steamed rice.
(For 2 Serving)

79. Thai Steamed Egg [kai toon, ไข่ตุ๋น]

2008-08-13T04:08:00.000-07:00

To revert

THAI STEAMED EGG
[ thai food : kai toon ]
Thai Recipe Ingredients
* 4 eggs, beaten
* 1/2 cup tomato, cube
* 1 tablespoon soy sauce (of fish sauce)
* 2 cups chicken stock (or water)
* 1 tablespoon scallion, finely chopped
* 1/2 teaspoon pepper powder
* 1 teaspoon fried garlic (optional)
* coriander leaves (for garnishing)
Thai Food Preparations
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.
2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.
3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.
(For 2 Serving)

80. Thai Fried Sun-Dried Beef [neur dad diew, เนื้อแดดเดียว]

2008-08-13T04:05:00.000-07:00

To revert

THAI FRIED SUN-DRIED BEEF
[ thai food : neur dad diew, เนื้อแดดเดียว ]
Thai Recipe Ingredients
* 500 grams beef, cut into well pieces ( thickness 1 cm x length 7 cm)
* 2 cloves garlic, crushed
* 5 coriander roots, crushed
* 1 teaspoon pepper powder
* 3 tablespoons white sesame seeds
* 2 teaspoons sugar
* 1 tablespoon fish sauce
* 2 tablespoons oyster sauce
* 1 tablespoon beef flavor soup base
Thai Food Preparations
1. In a big bowl, add beef, garlic, coriander roots, pepper powder, sugar, fish sauce, oyster sauce, white sesame seeds and beef flovor soup base. Knead until all ingredients mixed well and leave it for one hour.
2. Arrange the marinated beef on a rack and leave in the sun for 3-4 hour. Turn the beef occasionally.
3. Heat oil in a wok. Until hot then fry the marinated beef until cooked. Remove and drain.
4. Transfer to a serving plate. Serve immediately with fresh vegetable (cucumber, tomato, cabbage, etc.), dipping sauce (chili sauce) and hot sticky rice.
(For 2 Serving)

81. Thai Spicy Liver Salad [tub wan, ตับหวาน]

2008-08-13T04:02:00.000-07:00

To revert

THAI SPICY LIVER SALAD
[ thai food : tub wan, ตับหวาน ]
Thai Recipe Ingredients
* 200 grams pork liver (or beef liver)
* 1 tablespoon ground roasted sticky rice
* 1 tablespoon ground chili
* 2 tablespoons lime juice
* 1 tablespoon fish sauce
* 1 tablespoon chopped scallion
* 1/2 cup mint leaves
* 4 shallots, thinly sliced

Thai Food Preparations
1. Wash the liver in clean water and sliced into well pieces.
2. Heat water in a pot. Then scald sliced liver until nearly cooked. Remove and drain.
3. In a medium-sized bowl, add liver, sugar, lime juice, fish sauce, chopped scallion, ground chili, ground roasted sticky rice and shallots. Stir until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with mint leaves and serve immediately with fresh vegetable (cabbage, cucumber, etc.) and hot steamed rice (or sticky rice).
(For 2 Serving)

82. Thai Fried Mussels with Egg [hoy tod, หอยทอด]

2008-08-13T02:59:00.000-07:00

To revert

THAI FRIED MUSSELS WITH EGG
[ thai food : hoy tod, หอยทอด ]
Thai Recipe Ingredients
* 10-15 green mussels
* 1 egg, beaten
* 2 tablespoons tapioca flour
* 1 tablespoon rice flour
* 1 tablespoon limewater
* 1 tablespoon minced garlic
* 1 tablespoon fish sauce
* 1/2 teaspoon sugar
* 1 tablespoon soy sauce
* 1/2 cup bean sprout
* 1/2 teaspoon pepper powder
* 1 tablespoon scallion, chopped
* 3 tablespoons water
* cooking oil
* coriander leaves (for garnishing)
Dipping Sauce : Mix all below ingredients in a small pot and heat it until boiling. Remove and set aside.
* 1/4 cup chili sauce
* 1/2 tablespoon sugar
* 1/4 teaspoon salt
* 2 tablespoons white vinegar
* 2 tablespoons water
Thai Food Preparations
1. Wash green mussels with clean water. Then scald it in boiling water. Remove and drain. Then remove shell, and set aside.
2. In a medium-sized bowl, add tapioca flour, rice flour, limewater and water together. Stir until mixed well.
3. Heat oil in a fry pan until hot. Pour in the flour mixture in the pan and add the green mussels over the mixture. Do not stir or try to flip it until nearly cooked.
4. Pour beaten egg over the mixture. Fry until the mixture is golden brown. Then turn it over to another side and fry until cooked. Remove from heat and transfer to a serving plate.
5. Heat oil in a fry pan until hot. Add garlic and stir until fragrant. Then add bean sprouts, scallion, soy sauce and sugar. Stir until cooked well then transfer to a serving plate (besides fried mussels).
6. Sprinkle with pepper powder and coriander leaves. Serve immediately with dipping sauce
(For 2 Serving)